Champagne Asparagus Risotto Recipe
Recipe Ingredients for Champagne Asparagus Risotto
Amount | Ingredient |
---|---|
2 pcs | Shallots |
3 pc | Garlic cloves |
some | Butter |
600 grams | Asparagus |
400 grams | Risotto rice |
2 dl | Champagne |
L 1 | Gemüsebuillon |
2 tbsp | Chervil leaves |
some | Salt and pepper |
Champagne Asparagus Risotto Recipe Directions
50g butter melt in a saucepan. Shallots into small dice and add the garlic cut into thin slices. Both saute in butter.
Peel the asparagus and cut diagonally into pieces about 2.5 cm wide. The asparagus tips and set aside. Asparagus pieces mitdämpfen shortly. Add rice and cook glaze. Deglaze with wine two glasses of champagne. Boil down completely. CAUTION: Always nice touch!
Pour the broth added, so that the rice is almost always covered with liquid. NOTE: Stir constantly! Repeat the process until the rice is soft (about 20 minutes) NOTE: do not leave the stove and always keep stirring well. Add the asparagus tips and cook for about another 15 minutes. Another piece of butter and season to interfere with salt and pepper. Then garnish with the chervil.